If you’re on the lookout for a luscious, comforting dessert to brighten up any day, this Chocolate Pudding Recipe is absolutely the answer. Rich, creamy, and velvety smooth, it’s a timeless treat that feels indulgent yet simple to make at home. Every spoonful melts in your mouth with that perfect chocolatey warmth, showing just how satisfying a classic pudding can be. Whether you enjoy it as an after-dinner delight or a cozy snack, this recipe promises to become your go-to for chocolate sweetness done right.
Ingredients You’ll Need
The beauty of this Chocolate Pudding Recipe lies in its straightforward, pantry-friendly ingredients. Each one plays a crucial role, ensuring a silky texture, rich cocoa flavor, and just the right amount of sweetness that makes this pudding irresistible.
- 2 3/4 cups whole milk: Provides the creamy base that makes the pudding smooth and luscious.
- 1/2 cup granulated sugar: Balances the cocoa’s natural bitterness with just the right sweetness.
- 1/3 cup unsweetened cocoa powder: The star contributor for that deep, chocolatey intensity.
- 1/4 cup cornstarch: Acts as the thickening agent to give the pudding its perfect consistency.
- 1/8 teaspoon salt: Enhances all the flavors, making the chocolate taste even richer.
- 4 large egg yolks: Adds richness and helps create that custard-like texture everyone loves.
- 2 tablespoons unsalted butter: Adds silky smoothness and a subtle richness.
- 1 teaspoon vanilla extract: Lifts the chocolate flavor and adds a lovely warm aroma.
- 1/2 cup semisweet or bittersweet chocolate chips (optional): For an extra layer of decadence and melting chocolate yumminess.
How to Make Chocolate Pudding Recipe
Step 1: Combine the Dry Ingredients with Milk
Start by whisking together the milk, sugar, cocoa powder, cornstarch, and salt in a medium saucepan. This initial mixture sets the stage for a perfectly smooth pudding, eliminating any lumps so that every bite is silky and consistent.
Step 2: Heat the Mixture and Thicken
Place the saucepan over medium heat and whisk constantly. As the mixture warms, it will begin to simmer—keep whisking for another 2 to 3 minutes. What you’re looking for here is that miraculous thickening where the pudding starts to bubble and coat the back of your spoon, signaling it’s close to perfection.
Step 3: Temper the Egg Yolks
In a separate bowl, lightly beat the egg yolks. To avoid scrambled eggs, carefully whisk about one cup of the hot chocolate mixture into the yolks, slowly bringing their temperature up in what’s called “tempering.” This step is essential for a smooth custard without curdling.
Step 4: Combine and Cook Until Thickened
Pour the tempered egg yolks back into the saucepan with the remaining chocolate mixture, whisking continuously. Keep cooking for another 2 to 3 minutes until the pudding thickens to that perfect spoon-coating consistency. This is where the magic happens and the dessert transforms into that luscious pudding texture.
Step 5: Finish with Butter and Vanilla
Remove your saucepan from heat and stir in the butter and vanilla extract until everything is completely smooth and glossy. If you want to push the richness to a new level, gently fold in the chocolate chips now—they’ll melt into a rich, fudgy swirl in your pudding.
Step 6: Chill and Set
Pour the pudding into individual serving dishes or a large bowl, then cover with plastic wrap pressed directly onto the surface. This little trick prevents a skin from forming while chilling. Refrigerate for at least 2 hours so the pudding can set beautifully and fully develop its flavor.
Step 7: Ready to Serve
After chilling, your Chocolate Pudding Recipe is ready to dazzle. Serve it up chilled with your favorite toppings, and enjoy the fruits of your culinary labor!
How to Serve Chocolate Pudding Recipe
Garnishes
Topping your pudding brings an extra layer of excitement and texture. Try whipped cream for airy lightness, a sprinkle of grated chocolate for a touch of decadence, or even a dusting of cocoa powder for that extra chocolate punch. Fresh berries or a few chopped nuts can add freshness and a delightful crunch.
Side Dishes
This rich pudding pairs wonderfully with light, complementary sides. A crisp biscotti or buttery shortbread cookie is perfect for dipping, creating a contrast of textures. Fresh fruit salad can also provide a refreshing balance with a pop of natural sweetness and acidity.
Creative Ways to Present
Elevate your pudding by serving it in cute mason jars or elegant glass parfait dishes. Layer it with whipped cream and crushed cookies for a fun twist, or top with a chocolate-dipped strawberry for a romantic touch. Presentation makes enjoying the dessert feel extra special!
Make Ahead and Storage
Storing Leftovers
Leftover pudding stores beautifully in the refrigerator for up to 3 days. Keep it covered tightly with plastic wrap or an airtight container to maintain its smooth texture and prevent it from absorbing any fridge odors.
Freezing
Freezing pudding isn’t usually recommended as the texture can change and become grainy upon thawing. If you do freeze it, place it in a freezer-safe container and thaw slowly in the refrigerator overnight before serving. Expect slight texture changes, but still enjoyable.
Reheating
If you prefer your pudding warm, gently reheat it in a saucepan over low heat, stirring constantly to avoid scorching and to revive that silky smoothness. Heat just until warmed through; overheating can cause separation or curdling.
FAQs
Can I use low-fat or plant-based milk instead of whole milk?
Absolutely! You can substitute low-fat milk or plant-based milk like almond or oat milk, but keep in mind that the pudding may be less creamy and a bit thinner. You might want to adjust the cornstarch slightly to compensate for texture.
Is it necessary to temper the egg yolks?
Yes, tempering is important to prevent the eggs from scrambling. Gradually adding hot chocolate mixture to the yolks warms them up slowly, ensuring a smooth custard without lumps.
Can I make this pudding vegan?
This particular recipe relies on eggs, milk, and butter, so it is not vegan-friendly. However, you can find vegan chocolate pudding recipes that use ingredients like coconut milk and cornstarch without eggs or dairy.
How do I prevent a skin from forming on top of the pudding?
Pressing plastic wrap directly onto the surface of the pudding as it cools is the best way to prevent that unappetizing skin. The plastic keeps the surface moist and smooth.
What’s the best way to add extra richness?
Incorporating chocolate chips after cooking adds an extra layer of melted chocolate goodness. You can also top with whipped cream, drizzle chocolate syrup, or sprinkle a bit of sea salt for an indulgent twist.
Final Thoughts
There’s something truly special about a homemade Chocolate Pudding Recipe that just can’t be beaten. It’s simple enough to whip up anytime yet indulgent enough to impress everyone around your table. So don’t hesitate—give this recipe a try and let yourself enjoy the warm hug of rich, creamy chocolate pudding that feels like a little celebration in every spoonful.
Print
Chocolate Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This rich and creamy Chocolate Pudding recipe is a classic dessert made from scratch using simple ingredients like milk, cocoa powder, and eggs. It’s perfectly silky with a deep chocolate flavor, enhanced by optional chocolate chips for extra decadence. Easy to prepare on the stovetop and chilled to set, it’s an indulgent treat that serves 4 and can be garnished with whipped cream or grated chocolate for a lovely presentation.
Ingredients
Primary Ingredients
- 2 3/4 cups whole milk
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 cup semisweet or bittersweet chocolate chips (for extra richness)
Instructions
- Combine Dry Ingredients and Milk: In a medium saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt until the mixture is smooth and free of lumps.
- Cook the Mixture: Place the saucepan over medium heat, whisking constantly. As the mixture heats and begins to simmer, continue whisking vigorously for 2-3 minutes until it thickens and starts bubbling, signaling that the cornstarch has activated and the base is thick.
- Temper the Egg Yolks: In a separate bowl, lightly beat the egg yolks. Gradually pour about 1 cup of the hot chocolate mixture into the yolks while whisking constantly to gently raise their temperature without scrambling.
- Combine and Cook Again: Slowly add the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture, whisking continuously. Cook for another 2-3 minutes until the pudding thickens further to a luscious, creamy consistency.
- Add Butter, Vanilla, and Chocolate Chips: Remove the saucepan from heat. Stir in the unsalted butter and vanilla extract until fully incorporated and smooth. If using, stir in the chocolate chips until melted to enrich the pudding’s flavor and texture.
- Transfer and Cover: Pour the pudding into individual serving dishes or a large bowl. Cover the surface directly with plastic wrap to prevent a skin from forming.
- Chill to Set: Refrigerate the pudding for at least 2 hours until fully set and chilled.
- Serve: Serve the chilled pudding as is, or topped with whipped cream or grated chocolate for an extra special touch.
Notes
- Whisk constantly during cooking to prevent lumps and scorching on the bottom of the pan.
- Tempering the eggs is essential to avoid curdling; pour hot mixture gradually and whisk thoroughly.
- Use whole milk for the creamiest texture; reduced-fat milk may affect the pudding’s richness.
- Pressing plastic wrap directly onto the pudding surface prevents an unpleasant skin from forming.
- For a dairy-free version, substitute whole milk with a plant-based milk and use a vegan butter alternative.
- Chilling time can be extended up to 4 hours or overnight for firmer pudding.
